Methods and devices for heating or cooling viscous materials

ABSTRACT

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. application Ser. No.17/330,564 filed May 26, 2021, which is a continuation of U.S.application Ser. No. 15/710,075 filed Sep. 20, 2017 now U.S. Pat. No.11,064,720 issued on Jul. 20, 2021, which is a divisional of U.S.application Ser. No. 14/234,891 filed Apr. 23, 2014 now U.S. Pat. No.9,803,932 issued on Oct. 31, 2017, which is a National Stage Entry ofPCT/US12/44889 filed Jun. 29, 2012, which claims priority to U.S.Provisional Application Ser. No. 61/574,152 filed Jul. 28, 2011, theentire disclosures of which are incorporated herein by this reference.

TECHNICAL FIELD

The invention relates generally to methods and devices for heating orcooling viscous materials and particularly to methods and devices forproducing food products from meat emulsions.

DESCRIPTION OF RELATED ART

Methods for producing meat emulsions and foods from such emulsions usingconventional concentric tube heat exchangers are known in the foodindustry. Meat emulsions are widely used in the production of productssuch as bolognas, frankfurters, sausages, animal foods, and the like. Toreduce the cost of certain food products to consumers, there has been ademand, in recent years, for meat emulsion products that resemble chunksor pieces of natural meat in appearance, texture, and physicalstructure, i.e., meat analogs. Such products are used as a partial orcomplete replacement for more expensive natural meat chunks in foodproducts such as stews, pot pies, casseroles, canned foods, and pet foodproducts.

Conventional concentric tube type heat exchangers, used to cool or heatvicious and/or fibrous materials, have designs that partially obstructthe flow of product through the heat exchanger. This obstruction maychange the property of the materials, cause equipment clogging andreduce output. Previous solutions have involved using long tubes and/ormodifying the design of tube type. Such modifications have includedmultiple concentric tubes that increase surface contact, typically toensure cooling/heating on both sides of the product. Nevertheless,increasing tube length and/or diameter of a concentric tube heatexchanger increases the complexity of the design while reducing processflexibility.

Conventional plate heat exchangers have similar issues as the concentrictube heat exchanger in that the product must flow through a tortuouspath causing obstructions in the material product as it moves from plateto plate. Moreover, existing heat exchanger designs have limitationsregarding pressure rating, uniform product flow, expandability andflexibility.

SUMMARY

The invention generally relates to devices such as heat exchangers formaking meat emulsion products and methods of using the devices. In anembodiment, the invention provides a device comprising a first plate, asecond plate attached to the first plate, and a first spacer and asecond spacer arranged between the first plate and the second plate. Thefirst plate, the second plate, the first spacer and the second spacerdefine at least one passage for a product to pass through the device.The device further includes a third plate attached to the second plate,and a third spacer and a fourth spacer arranged between the second plateand the third plate. The second plate, the third plate, the third spacerand the fourth spacer define another passage for a second product topass through the device.

The first plate, the second plate and/or the third plate comprise energyexchanging capabilities. For example, the first plate, the second plateand/or the third plate can be constructed and arranged to heat or cool(e.g., via conduction or convection) the product in the passages.

In an embodiment, the first plate, the second plate and/or the thirdplate define a temperature controlled zone. For example, the firstplate, the second plate and/or the third plate comprise a passagethrough a portion of the first plate, the second plate and/or the thirdplate. The passage can comprise any suitable fluid that cools or heatsthe plates of the temperature controlled zone of the device.

In an embodiment, the first plate and the second plate and the secondplate and the third plate define a plurality of temperature controlledzones. For example, the first plate, the second plate and/or the thirdplate comprises a plurality of separate passages through individualportions of the first plate, the second plate and/or the third plate.The passages can comprise a fluid that cools or heats the plates of thetemperature controlled zones of the device.

In an embodiment, the passage between the first plate and the secondplate comprises a gap and the passage between the second plate and thirdplate comprises a gap. The first spacer, the second spacer, the thirdspacer and the fourth spacer can be oval-shaped.

The first plate and the second plate can be sealed along the firstspacer and the second spacer to withstand internal pressures in thepassage from about 50 to about 1500 psi. The first plate and the secondplate can be attached together by any suitable means such as, forexample, one or more screws.

The second plate and the third plate can be sealed along the thirdspacer and the fourth spacer to withstand internal pressures in thepassage from about 50 to about 1500 psi. The second plate and the thirdplate can be attached together by any suitable means such as, forexample, one or more screws.

In an embodiment, the device comprises an inlet manifold attached to anend of the device. The inlet manifold can define an inlet passage forthe product that divides into a first outlet passage and a second outletpassage. The first outlet passage leads into the first passage of thedevice and the second outlet passage leads into the second passage ofthe device.

In another embodiment, the invention provides a heat exchangercomprising a first pressure plate and a first energy exchanging plateattached to the first pressure plate. A second energy exchanging plateand a third energy exchanging plate are attached to a second pressureplate on opposing sides of a second pressure plate. The second pressureplate is attached to the first pressure plate. A first spacer and asecond spacer are arranged between the first energy exchanging plate andthe second energy exchanging plate. The first energy exchanging plate,the second energy exchanging plate, the first spacer and the secondspacer define a first temperature controlled passage for a first productto pass through the heat exchanger. The heat exchanger further comprisesa third pressure plate and a fourth energy exchanging plate attached tothe third pressure plate. The third pressure plate is attached to thesecond pressure plate. A third spacer and a fourth spacer are arrangedbetween the third energy exchanging plate and the fourth energyexchanging plate. The third energy exchanging plate, the fourth energyexchanging plate, the third spacer and the fourth spacer define a secondtemperature controlled passage for a second product to pass through theheat exchanger.

In an embodiment, the first energy exchanging plate and/or the secondenergy exchanging plate comprises a passage through a portion of thefirst energy exchanging plate and/or the second energy exchanging plate.The third energy exchanging plate and/or the fourth energy exchangingplate can also comprise a passage through a portion of the third energyexchanging plate and/or the fourth energy exchanging plate. The passagecan comprise any suitable fluid that cools or heats (e.g., by conductionor convection) the energy exchanging plates of the temperaturecontrolled zone of the heat exchanger.

In an embodiment, the first energy exchanging plate and the secondenergy exchanging plate define a plurality of temperature controlledzones. The third energy exchanging plate and the fourth energyexchanging plate can also define a plurality of temperature controlledzones. For example, the first energy exchanging plate, the second energyexchanging plate, the third energy exchanging plate and/or the fourthenergy exchanging plate comprise a plurality of separate passagesthrough individual portions of the respective energy exchanging plate(s)that define the temperature controlled zones. The passages can comprisea fluid that cools or heats the energy exchanging plates of thetemperature controlled zones of the heat exchanger.

The first spacer, the second spacer, the third spacer and the fourthspacer can be oval-shaped. The first energy exchanging plate and thesecond energy exchanging plate can be sealed along the first spacer andthe second spacer to withstand internal pressures in the product passagefrom about 50 to about 1500 psi. The third energy exchanging plate andthe fourth energy exchanging plate can be sealed along the third spacerand the fourth spacer to withstand internal pressures in the productpassage from about 50 to about 1500 psi.

In an embodiment, the heat exchanger further comprises a first end platedefining an inlet and a second end plate defining an outlet. The firstend plate and the second end plate are attached to opposite ends of thefirst pressure plate and the second pressure plate. The heat exchangercan also comprise one or more transitioning gaskets attached to theinlet of the heat exchanger that transition from the opening of theinlet to the passage formed by the plates. The first pressure plate andthe second pressure plate can be attached together by any suitable meanssuch as, for example, one or more screws, bolts or clamps.

In another embodiment, the invention provides a heat exchangercomprising a first pressure plate and a first energy exchanging plateattached to the first pressure plate. A first spacer and a second spacerare arranged between the first energy exchanging plate and a secondenergy exchanging plate. The first energy exchanging plate, the secondenergy exchanging plate, the first spacer and the second spacer define afirst temperature controlled passage for a first product to pass throughthe heat exchanger. A third energy exchanging plate is attached to thesecond energy exchanging plate. The heat exchanger further comprises asecond pressure plate, and a fourth energy exchanging plate is attachedto the second pressure plate. The second pressure plate is attached tothe first pressure plate. A third spacer and a fourth spacer arearranged between the third energy exchanging plate and the fourth energyexchanging plate. The third energy exchanging plate, the fourth energyexchanging plate, the third spacer and the fourth spacer define a secondtemperature controlled passage for a second product to pass through theheat exchanger.

In an alternative embodiment, the invention provides a heat exchangercomprising a first pressure plate and a first energy exchanging plateattached to the first pressure plate. A first spacer and a second spacerare arranged between the first energy exchanging plate and a secondenergy exchanging plate. The first energy exchanging plate, the secondenergy exchanging plate, the first spacer and the second spacer define afirst temperature controlled passage for a first product to pass throughthe heat exchanger. The heat exchanger further comprises a secondpressure plate, and a third energy exchanging plate is attached to thesecond pressure plate. The second pressure plate is attached to thefirst pressure plate. A third spacer and a fourth spacer are arrangedbetween the second energy exchanging plate and the third energyexchanging plate. The second energy exchanging plate, the third energyexchanging plate, the third spacer and the fourth spacer define a secondtemperature controlled passage for a second product to pass through theheat exchanger.

In another embodiment, the invention provides a method for making a foodproduct. The method comprises introducing a food product into a heatexchanger and subjecting the product to a high pressure. The heatexchanger comprises a first plate, a second plate attached to the firstplate and separated by a first spacer and a second spacer arrangedbetween the first plate and the second plate, and a third plate attachedto the second plate and separated by a third spacer and a fourth spacerarranged between the second plate and the third plate. The first plate,the second plate, the first spacer and the second spacer define a firsttemperature controlled passage for the meat emulsion to pass through theheat exchanger. The second plate, the third plate, the third spacer andthe fourth spacer define a second temperature controlled passage for themeat emulsion to pass through the heat exchanger.

In an embodiment, the method comprises controlling a temperature of theheat exchanger by passing a fluid through at least one passage of aportion of at least one of the energy exchanging plates. For example,the energy exchanging plates can define a plurality of individualtemperature controlled zones. The temperatures of individual temperaturecontrolled zones can be controlled by passing a fluid through aplurality of separate passages through individual portions of the energyexchanging plates.

In yet another embodiment, the invention provides a method for making ameat emulsion product. The method comprises forming a meat emulsioncontaining protein and fat, comminuting and heating the meat emulsion,introducing the meat emulsion into a heat exchanger and subjecting themeat emulsion to a pressure of at least 70 psi. The heat exchangercomprises a first plate, a second plate attached to the first plate andseparated by a first spacer and a second spacer arranged between thefirst plate and the second plate, and a third plate attached to thesecond plate and separated by a third spacer and a fourth spacerarranged between the second plate and the third plate. The first plate,the second plate, the first spacer and the second spacer define a firsttemperature controlled passage for the meat emulsion to pass through theheat exchanger. The second plate, the third plate, the third spacer andthe fourth spacer define a second temperature controlled passage for themeat emulsion to pass through the heat exchanger. The heat emulsion isthen discharged from the heat exchanger.

In an embodiment, the method further comprises retorting the dischargedmeat emulsion product. In another embodiment, the method can furthercomprise drying or frying the discharged meat emulsion and forming akibble-like piece from the meat emulsion.

An advantage of the invention is to provide an improved heat exchanger.

Another advantage of the invention is to provide a heat exchanger havingincreased production rates with little or no increase in the amount ofequipment floor space required.

Still another advantage of the invention is to provide a heat exchangerhaving lower operating pressures with little or no increase in theequipment floor space required.

Yet another advantage of the invention is to provide an improved devicefor making a meat emulsion product.

Another advantage of the invention is to provide an improved method ofmaking a meat emulsion product.

Additional features and advantages are described herein, and will beapparent from, the following Detailed Description and the figures.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 illustrates a perspective view of the heat exchanger and inletmanifold in an embodiment of the invention.

FIG. 2 illustrates a cross-section view II of the heat exchanger in FIG.1 .

FIG. 3 illustrates an exploded view of the heat exchanger in FIG. 1 .

FIG. 4A illustrates a cross-section view WA of the inlet manifold inFIG. 1 .

FIG. 4B illustrates a rear perspective view of the inlet manifold inFIG. 1 .

FIG. 5 illustrates a cross-section view of the heat exchanger in anotherembodiment of the invention.

FIG. 6 illustrates a cross-section view of the heat exchanger in anotherembodiment of the invention.

FIG. 7 is a schematic of a process for manufacturing meat emulsionproducts using the heat exchanger in an embodiment of the invention.

DETAILED DESCRIPTION

The invention provides methods and devices suitable for heating orcooling viscous materials. In one embodiment, the methods and devicesare suitable for producing food products from meat emulsions. Morespecifically, in an embodiment, the invention provides a high pressureplate heat exchanger useful for making meat emulsion products. Forexample, the high pressure plate heat exchanger comprises multiple setsof heating/cooling plates stacked on top of each other with a uniquelydesigned inlet manifold that uniformly channels material to each set ofplates. The heat exchanger permits the use of higher pressures and anincreased product throughput. In addition, the heat exchanger can bedesigned to minimize or avoid obstructing the product as it passesthrough, which eliminates or reduces clogging within the heat exchanger.

In a general embodiment illustrated in FIGS. 1-3 , the inventionprovides a heat exchanger 10 and an inlet manifold 12 attached to theheat exchanger 10. The heat exchanger 10 comprises a first pressureplate 20 and a first energy exchanging plate 22 attached to the firstpressure plate 20, a second pressure plate 30 and a second energyexchanging plate 32 attached to the second pressure plate 30. The secondpressure plate 30 is attached to the first pressure plate 20. The heatexchanger 10 further comprises a first spacer 40 and a second spacer 42arranged between the first energy exchanging plate 20 and the secondenergy exchanging plate 30. The first energy exchanging plate 22, thesecond energy exchanging plate 32, the first spacer 40 and the secondspacer 42 define a temperature controlled passage 44 for a first productto pass through the heat exchanger 10. A third energy exchanging plate34 is attached to the second pressure plate 30 on an opposing side ofthe second pressure plate 30 from the second energy exchanging plate 32.

The heat exchanger 10 further comprises a third pressure plate 50 and afourth energy exchanging plate 52 attached to the third pressure plate50. The third pressure plate 50 is attached to the second pressure plate30. A third spacer 60 and a fourth spacer 62 are arranged between thethird energy exchanging plate 34 and the fourth energy exchanging plate52. The third energy exchanging plate 34, the fourth energy exchangingplate 52, the third spacer 60 and the fourth spacer 62 define a secondtemperature controlled passage 64 for a second product to pass throughthe heat exchanger 10. This second temperature controlled passage 64increases the amount of product that can pass through the heat exchanger10 than a typical heat exchanger with a single passage.

The pressure plates 20, 30 and 50, the energy exchanging plates 22, 32,34 and 52 and the spacers 40, 42, 60 and 62 can be made out of anysuitable material sufficient for their intended purposes. For example,the pressure plates 20, 30 and 50 can comprise steel or other materialcapably to withstand the stresses related to elevated pressures and/ortemperatures. The energy exchanging plates 22, 32, 34 and 52 cancomprise steel or other material capably to withstand the stressesrelated to elevated pressures and/or temperatures. The spacers 40, 42,60 and 62 can comprise steel, a polymer or other material capably towithstand the stresses related to elevated pressures and/ortemperatures.

In an embodiment, the first energy exchanging plate 22 and/or the secondenergy exchanging plate 32 comprise one or more passages 70 and 72,respectively, through any portion of the first energy exchanging plate22 and/or the second energy exchanging plate 32. In another embodiment,the third energy exchanging plate 34 and/or the fourth energy exchangingplate 52 comprise one or more passages 80 and 82, respectively, throughany portion of the third energy exchanging plate 34 and/or the fourthenergy exchanging plate 52. For example, the passages 70, 72, 80 and 82can be constructed and arranged to pass through as much or as little ofthe energy exchanging plates as desired to affect temperature change ofthe plates. The passages 70, 72, 80 and 82 can also comprise an inletand an outlet for a heating/cooling fluid to pass through therebyfacilitating heating or cooling of the product that is moving throughthe passages 44 and 64 of the heat exchanger 10.

Any suitable fluid (e.g., water) or gas at any desired temperature thatcools or heats the energy exchanging plates 22, 32, 34 and 52 of thetemperature controlled zone of the heat exchanger 10 can be used. Byindividually controlling the temperature of the first energy exchangingplate 22, the second energy exchanging plate 32, the third energyexchanging plate 34 and/or the fourth energy exchanging plate 52, theheat exchanger can cool or heat the product on one or both sides therebyincreasing the efficiency of the heat or cooling exchange. Alternativelyor in addition to, the first energy exchanging plate 22, the secondenergy exchanging plate 32, the third energy exchanging plate 34 and/orthe fourth energy exchanging plate 52 can utilize any other suitableheating or cooling mechanisms know to the skilled artisan.

As illustrated in FIG. 1 , the first energy exchanging plate 22, thesecond energy exchanging plate 32, the third energy exchanging plate 34and the fourth energy exchanging plate 52 can also define a plurality ofsequential temperature controlled zones A-C. For example, the firstenergy exchanging plate 22 and/or the second energy exchanging plate 32comprises a plurality of separate passages 70, 74 and 76 throughindividual portions of the first energy exchanging plate and/or thesecond energy exchanging plate that define each of the temperaturecontrolled zones A-C. Similarly, the third energy exchanging plate 34and/or the fourth energy exchanging plate 52 comprises a plurality ofseparate passages 80, 84 and 86 through individual portions of the thirdenergy exchanging plate and/or the fourth energy exchanging plate thatdefine each of the temperature controlled zones A-C.

The passages 70, 74 and 76 and 80, 84 and 86 can each comprise the sameor different fluids or gases that cool or heat the individualtemperature controlled zones A-C of the heat exchanger 10. Thecooling/heating zones can be configured so that the material beingcooled or heated is not obstructed once it enters the cooling or heatingzone.

Each of the temperature controlled zones A-C can be kept at a specifictemperature, for example, by controlling the temperature and flowrate ofthe individual fluid or gas through the passages 70, 74 and 76 and 80,84 and 86. In this manner, each of the temperature controlled zones A-Ccan be at the same or different temperature. The temperature zones canbe designed to increase or decrease in temperature as the product ispassed through the heat exchanger. For example, during cooling of themeat emulsion, the temperatures zones can be set to cool the food insuccession from one zone to another through the heat exchanger. Althoughthree temperature controlled zones are illustrated, it should beappreciated that the heat exchanger 10 can comprise any suitable numberof temperature controlled zones in alternative embodiments of theinvention. Moreover, two or more heat exchangers of the invention can beplaced sequentially to offer additional heating or cooling zones asnecessary.

As shown in FIG. 2 , the passage 44 comprises a gap between the firstenergy exchanging plate 22 and the second energy exchanging plate 32.The passage 64 comprises a gap between the third energy exchanging plate34 and the fourth energy exchanging plate 52. The gaps can comprise anysuitable height. As further shown in FIG. 2 , in an embodiment, thespacers 40, 42, 60 and 62 can be oval-shaped. It should be appreciatedthe spacers can be any suitable shape, for example, to provide a passagebetween their respective energy exchanging plates. The distance betweenthe energy exchanging plates 22 and 32 or 34 and 52 and therefore thesize of the cooling/heating zones can be adjustable by modifying thesize of the spacers 40, 42, 60 and 62.

The first energy exchanging plate 22 and the second energy exchangingplate 32 can be sealed in any suitable manner along the first spacer 40and the second spacer 42 to withstand pressures required to process theproduct as it passes through the device, e.g., from about 50 to about1500 psi. Similarly, the third energy exchanging plate 34 and the fourthenergy exchanging plate 52 can be sealed in any suitable manner alongthe third spacer 60 and the fourth spacer 62 to withstand pressuresrequired to process the product as it passes through the device, e.g.,from about 50 to about 1500 psi. This prevents the products in thepassages from permeating the energy exchanger (e.g., from high internalpressures) as they pass through. For example, as shown in FIG. 3 , in anembodiment, one or more long gaskets 90 can be placed along the spacers40, 42, 60 and 62 to provide additional seals. Preferably, the heatexchanger can be sealed to withstand positive pressures from about 50 toabout 1500 psi and handle products with high viscosities e.g., 100,000centipoises.

As illustrated in FIG. 3 , in an embodiment, the heat exchanger 10further comprises a first end plate 94 defining a first inlet 96 and asecond inlet 98. It should be appreciated that a second end plate (notshown) can be attached to an opposite end of the first heat exchanger 10to be used as an outlet plate. The first end plate 94 can also be usedto attach two or more heat exchangers 10 together in a sequentialfashion as discussed previously. For example, two or more heatexchangers can be brought together by attaching a first end plate of oneheat exchanger to the second end plate of another heat exchanger.

In some embodiments, the heat exchanger is designed to be connected inseries and/or parallel with other copies of the heat exchanger. However,due to the capability of expanding the heat exchanger by “stacking” heattransfer plates on top of each other (increasing heat transfer area),the need to place the heat exchangers in series and/or parallel can bediminished.

The inlet end of the heat exchanger 10 can also comprise one or moretransitioning gaskets (not shown) attached to the inlet plate 94 of theheat exchanger 10 that transition from the opening of the inlet to thepassages formed by the energy exchanging plates 22, 32, 34 and 52. Thetransiting gaskets can provide, for example, a generally smoothtransition (e.g., by decreasing in size of the opening) as the productenters the heat exchanger's temperature controlled zones from a previousdevice or pipeline. Likewise, the heat exchanger 10 can also compriseone or more transitioning gaskets (not shown) attached to an outletplate (not shown) of the heat exchanger 10 that transition from thepassages formed by the energy exchanging plates 22, 32, 34 and 52 to theopening of the outlet plate.

The first pressure plate 20, the second pressure plate 30 and the thirdpressure plate 50 can be attached and held together by any suitablemeans and at any suitable location. For example, first pressure plate20, the second pressure plate 30 and the third pressure plate 50 can beheld together by one or more bolts, screws and/or clamps 92 that passthrough portions of the plates as illustrated in FIGS. 1-2 .

As illustrated in FIGS. 1 and 4A-4B, in one embodiment, the inletmanifold 12 comprises a front portion 100 defining an inlet passage 102and a rear portion 110 that defines two outlet passages 112 and 114. Theinlet manifold 12 is constructed and arranged so that the inlet passage102 divides into the two outlet passages 112 and 114 that correspondwith the first inlet 96 and a second inlet 98, respectively, of thefirst end plate 94. As a result, the product or material entering theheat exchanger 10 to be cooled or heated can be uniformly distributedbetween the passages 44 and 64 via the inlet manifold 12. Accordingly,the inlet manifold 12 is designed to streamline material flow todistribute the material between the set of energy exchanging plates ofthe heat exchanger 10.

In another embodiment, the inlet manifold can be designed with two ormore inlet passages corresponding to the two or more individual outletpassages so that multiple products can be processed in the heatexchanger at the same time. In an alternative embodiment, the inletmanifold can be designed with one inlet passage corresponding to threeor more individual outlet passages. The individual outlet passages ofthe inlet manifold would correspond to the number of passages in theheat exchanger.

It should be appreciated that the outlet end of the heat exchanger 10can comprise any suitable number and outlet configurations thatcorrespond with the passages 44 and 64 of the heat exchanger 10. Theoutlet end of the heat exchanger can also be configured to sequentiallyattach to another heat exchanger. In addition, the outlet end of theheat exchanger 10 can be directly attached to any suitableancillary/processing equipment to allow for cutting, resizing,additional texturization or shaping of the product or material beingprocessed as it exits the heat exchanger 10.

In an alternative embodiment, the invention provides a device comprisinga first plate, a second plate attached to the first plate, and a firstspacer and a second spacer arranged between the first plate and thesecond plate. The first plate, the second plate, the first spacer andthe second spacer define a first passage for a first product to passthrough the device. A third plate is attached to the second plate. Atleast one of the first plate, the second plate and the third platecomprises energy exchanging capabilities. A third spacer and a fourthspacer are arranged between the second plate and the third plate. Thesecond plate, the third plate, the third spacer and the fourth spacerdefine a second passage for a second product to pass through the device.The first plate, the second plate and the third plate can each functionas energy exchanging plates and pressure plates.

In this embodiment, the first plate and the second plate define one ormore temperature controlled zones. The second plate and the third platecan also define one or more temperature controlled zones. The firstplate, the second plate and/or the third plate also comprise energyexchanging capabilities. Accordingly, the first plate, the second plateand/or the third plate can be constructed and arranged to transfer heator cold (e.g., via conduction or convection) to or from the product inthe first or second passages. For example, the first plate, the secondplate and/or the third plate comprise a passage through any portion ofthe first plate, the second plate and/or the third plate that a coolingor heating liquid passes through. Alternatively or in addition to, thefirst plate, the second plate and/or the third plate can utilize anyother suitable heating or cooling mechanisms know to the skilledartisan.

The first plate, the second plate and/or the third plate can also definea plurality of temperature controlled zones utilizing a plurality ofseparate passages through individual portions of the first plate and/orthe second plate. The passages can comprise any suitable fluid or gasthat cools or heats the temperature controlled zones of the device.

The passage can comprise any size gap height between the first plate andthe second plate. The first spacer and the second spacer can beoval-shaped. The first plate and the second plate can be sealed alongthe first spacer and the second spacer to withstand internal pressuresin the passage from about 50 to about 1500 psi. The first plate and thesecond plate can be attached together by any suitable means such as, forexample, one or more bolts, screws and/or clamps. In an embodiment, thedevice can comprise a first end plate defining an inlet and a second endplate defining an outlet that are attached to opposite ends of the firstplate and the second plate.

In another embodiment illustrated in FIG. 5 , the invention provides aheat exchanger 200 that does not utilize an intermediate pressure plate.The heat exchanger 200 comprises a first pressure plate 210 and a firstenergy exchanging plate 212 attached to the first pressure plate 210.The heat exchanger 200 also comprises a second energy exchanging plate214, and a first spacer 220 and a second spacer 222 are arranged betweenthe first energy exchanging plate 212 and the second energy exchangingplate 214. The first energy exchanging plate 212, the second energyexchanging plate 214, the first spacer 220 and the second spacer 222define a first temperature controlled passage 224 for a first product topass through the heat exchanger 200. A third energy exchanging plate 230is attached to the second energy exchanging plate 214.

The heat exchanger 200 further comprises a second pressure plate 240 anda fourth energy exchanging plate 242 that is attached to the secondpressure plate 240. The second pressure plate 240 can be attached to thefirst pressure plate 210 by one or more bolts, screws and/or clamps 246that pass through portions of the plates as illustrated in FIG. 5 . Athird spacer 250 and a fourth spacer 252 are arranged between the thirdenergy exchanging plate 230 and the fourth energy exchanging plate 242.The third energy exchanging plate 230, the fourth energy exchangingplate 242, the third spacer 250 and the fourth spacer 252 define asecond temperature controlled passage 260 for a second product to passthrough the heat exchanger 200.

The first energy exchanging plate 212 and/or the second energyexchanging plate 214 can comprise one or more passages 270 and 272,respectively, through any portion of the first energy exchanging plate212 and/or the second energy exchanging plate 214. Similarly, the thirdenergy exchanging plate 230 and/or the fourth energy exchanging plate242 can comprise one or more passages 280 and 282, respectively, throughany portion of the third energy exchanging plate 230 and/or the fourthenergy exchanging plate 242. The temperatures of the first and secondtemperature controlled passages 224 and 260 can be controlled/modified,for example, using fluids/gases through the passages 270, 272, 280 and282 of the energy exchanging plates in a manner as previously discussed.

In an alternative embodiment illustrated in FIG. 6 , the inventionprovides a heat exchanger 300 that shares an intermediate energyexchanging plate. The heat exchanger 300 comprises a first pressureplate 310 and a first energy exchanging plate 312 attached to the firstpressure plate 310. The heat exchanger 300 also comprises a secondenergy exchanging plate 314. A first spacer 320 and a second spacer 322are arranged between the first energy exchanging plate 312 and thesecond energy exchanging plate 314. The first energy exchanging plate312, the second energy exchanging plate 314, the first spacer 320 andthe second spacer 322 define a first temperature controlled passage 324for a first product to pass through the heat exchanger 300.

The heat exchanger 300 further comprises a second pressure plate 340 anda third energy exchanging plate 342 that is attached to the secondpressure plate 340. The second pressure plate 340 can be attached to thefirst pressure plate 310 by one or more bolts, screws and/or clamps 346that pass through portions of the plates as illustrated in FIG. 6 . Athird spacer 350 and a fourth spacer 352 are arranged between the secondenergy exchanging plate 314 and the third energy exchanging plate 342.The second energy exchanging plate 314, the third energy exchangingplate 342, the third spacer 350 and the fourth spacer 352 define asecond temperature controlled passage 360 for a second product to passthrough the heat exchanger 300.

The first energy exchanging plate 312 and/or the third energy exchangingplate 342 can comprise one or more passages 370 and 372, respectively,through any portion of the first energy exchanging plate 212 and/or thethird energy exchanging plate 214. Similarly, the middle or secondenergy exchanging plate 314 can comprise one or more passages (notshown) the second energy exchanging plate 314. The temperatures of thefirst and second temperature controlled passages 324 and 360 can becontrolled/modified, for example, using fluids/gases through any of thepassages of the energy exchanging plates in a manner as previouslydiscussed.

It should be appreciated that the heat exchangers in alternativeembodiments of the invention can comprise more than two passages for theproduct to flow through. In an alternative embodiment, the heatexchangers can be constructed and designed to comprise 3, 4, 5 or moretemperature controlled passages in a vertically stacked manner inaccordance with the two passage configuration embodiments of theinvention. For example, the heat exchanger can comprise additionalenergy exchanging plates, pressure plates and spacers stacked on eachother to provide 3 or more temperature controlled passages inconfigurations similar to those previously described.

In an alternative embodiment, the invention provides a method for makinga food product. The method comprises introducing a meat emulsion into aheat exchanger and subjecting the meat emulsion to pressure. The heatexchanger comprises a first plate, a second plate attached to the firstplate and separated by a first spacer and a second spacer arrangedbetween the first plate and the second plate, and a third plate attachedto the second plate and separated by a third spacer and a fourth spacerarranged between the second plate and the third plate. The first plate,the second plate, the first spacer and the second spacer define a firsttemperature controlled passage for the meat emulsion to pass through theheat exchanger. The second plate, the third plate, the third spacer andthe fourth spacer define a second temperature controlled passage for themeat emulsion to pass through the heat exchanger.

The first plate, the second plate, the first spacer and the secondspacer are constructed and arranged to subject the meat emulsion to afirst temperature as the meat emulsion passes through the firsttemperature controlled passage of the heat exchanger. The second plate,the third plate, the third spacer and the fourth spacer are constructedand arranged to subject the meat emulsion to a second temperature as themeat emulsion passes through the second temperature controlled passageof the heat exchanger.

Temperatures within the first and second temperature controlled passagesof the heat exchanger can be controlled by passing a fluid through atleast one passage of a portion of at least one of the first plate, thesecond plate and the third plate. For example, the first plate, thesecond plate and the third plate can define a plurality of individualtemperature controlled zones. The temperatures of individual temperaturecontrolled zones can be controlled by passing a fluid through aplurality of separate passages through individual portions of the firstplate, the second plate and the third plate.

FIG. 7 sets forth a flow chart illustrating generally the process stepsfor making a meat emulsion product utilizing the heat exchanger inembodiments of the invention. In a general embodiment, the methodcomprises forming a meat emulsion containing protein and fat,comminuting and heating the meat emulsion, introducing the meat emulsioninto a heat exchanger and subjecting the meat emulsion to a pressure ofat least 50 psi. The heat exchanger comprises a first plate, a secondplate attached to the first plate and separated by a first spacer and asecond spacer arranged between the first plate and the second plate, anda third plate attached to the second plate and separated by a thirdspacer and a fourth spacer arranged between the second plate and thethird plate. The first plate, the second plate, the first spacer and thesecond spacer define a first temperature controlled passage for the meatemulsion to pass through the heat exchanger. The second plate, the thirdplate, the third spacer and the fourth spacer define a secondtemperature controlled passage for the meat emulsion to pass through theheat exchanger. The heat emulsion is then discharged from the heatexchanger from the first and second temperature controlled passages.

The method can further comprise packaging and retorting the dischargedmeat emulsion product. In another embodiment, the method can furthercomprise drying or frying the discharged meat emulsion and forming akibble-like piece from the meat emulsion.

The heat exchanger can be applied in the production of any productutilizing a heat exchanger. Generally, any viscous material such asplastics, confectionaries, doughs, polymers, sludges, and pastes can beprocessed using the methods and devices of the invention. Preferably,the heat exchanger can be applied to production of food products and/ormeat emulsion products for pet and human consumption. The meat emulsionproducts can simulate any type of meat products including vegetableprotein, poultry, beef, pork, and fish.

As set forth in detail below, generally the meat emulsion products canbe produced by emulsifying meat, protein, water and various ingredients.The emulsion so produced is then run through a high speed emulsion mill,wherein the emulsion is rapidly heated to cause it to gel thermally. Theheated emulsion is then discharged into a heat exchanger in anembodiment of the invention in which it solidifies into a striatedmeat-like structure.

As is set forth in detail below, a meat emulsion product can be producedthat has improved fiber definition (visible, small diameter fibers) thataffords the product a very realistic meat-like image. In this regard,the resultant meat emulsion product has fiber bundles or strands thatafford the meat emulsion a very realistic muscle meat appearance. It isbelieved that for a resultant poultry meat emulsion product that theproduct of the invention has the appearance of tender slow cookedchicken or turkey that has been hand-pulled from the bone and covered inits own broth/juice. Pursuant to the invention, additionally, a meatemulsion product is produced that has irregular product shape anddimensions, and has a stronger bite/mouth feel than prior art productsand is not pasty, mushy or brittle.

In preparing a meat emulsion product according to a method of theinvention, a mixture of natural meat materials, including meat frommammals, fish, or fowl and/or meat by-products, having the requisitequality, ingredient cost and palatability, is formulated, ground, andemulsified. The meat and/or meat by-products used may be selected from awide range of components, with the type and amount of meat material usedin the formulation depending on a number of considerations, such as theintended use of the product, the desired flavor of the product,palatability, cost, availability of ingredients, and the like. Both meat(I.e., skeletal tissue and non-skeletal muscle) from a variety ofmammals, fowl and fish and/or meat by-products (I.e., the non-renderedclean parts, other than meat, derived from slaughtered mammals, fowl, orfish) may be used as the meat material. Thus, the term meat material asused herein is understood to refer to non-dehydrated meat and/or meatby-products, including frozen materials.

If the product is intended for human consumption, any of the meats andmeat byproducts used in the production of conventional meat emulsionproducts may be used in the invention, including meats such aswhole-carcass beef and mutton, lean pork trim, beef shanks, veal, beefand pork cheek meat, and meat by-products such as lips, tripe, hearts,and tongues. If the product is intended for use as a pet food product,the meat mix may contain, in addition to the meat materials describedabove, any of the meat by-products which are approved for use in animalfoods, such as mechanically deboned beef, chicken, or fish, beef andpork liver, lungs, kidney and the like. Typically the meat material isformulated to contain a maximum of about 15%, and preferably below about10%, by weight of fat.

Additives which are used in conventional meat emulsion products may bemixed with the meat material and included in the meat emulsion of theinvention. These additives include salt, spices, seasoning, sugar andthe like in amounts sufficient to provide the product with desired tastecharacteristics. In addition, minor amounts of other dry ingredientssuch as, for example, functional ingredients, such as vitamins,antioxidants, prebiotics and minerals, flavors and the like, may also beadded to the meat emulsion.

The meat emulsion may also include one or more dry proteinaceousmaterials, such as, for example, wheat gluten, soy flour, soy proteinconcentrate, soy protein isolate, egg albumin, and nonfat dry milk toimprove emulsion stability and binding, impart flavor and reduceformulation costs. The inclusion of the dry proteinaceous materials inthe meat emulsion is particularly advantageous in the production ofproduct intended for use as a pet food. Dry proteinaceous materialenables the processor to use meat materials having a protein to fatratio and myosin to total protein ratio which would otherwise be ofmarginal acceptability for use in preparing meat emulsion products. If adry, proteinaceous material is included in the meat emulsion, the amountused may vary from about 5% to about 35% by weight of the emulsion,depending on such factors as the intended use of the product, thequality of meat material used in the emulsion, ingredient costconsiderations and the like. In a preferred embodiment, the level of dryproteinaceous material is between approximately 25 to about 35% byweight. Generally, as the fat content and/or moisture content of themeat material used are increased, the level of dry proteinaceousmaterial in the emulsion is increased accordingly.

While the formulation of the meat emulsion may vary widely, theemulsion, including the dry proteinaceous material, should have aprotein to fat ratio sufficient to form a firm meat emulsion productupon coagulation of the protein with no sign of emulsion instability.Further, the protein content of the emulsion must be such as will enablethe emulsion, upon being heated to a temperature above the boiling pointof water, to coagulate and form a firm emulsion product within a shortperiod, that is, within about 5 minutes, and preferably within 3minutes, after being heated to such a temperature. Thus, the meatmaterials and the additives, including the dry proteinaceous material(if used) are mixed together in proportions such that the meat materialis present in an amount of from about 50% to 75% by weight, andpreferably from about 60% to about 70% by weight of the meat emulsion.In a preferred embodiment, the starting ingredients for the meatemulsion comprise approximately 29 to about 31% by weight protein andapproximately 4 to about 6% by weight fat. The resultant meat emulsionproduct should have a substantially similar profile to that of thestarting ingredients. However, if gravy or broth is added to theproduct, this profile could change due to the moisture, protein and/orfat content of the gravy/broth.

In addition, the meat emulsion should be formulated to contain fromabout 45% to 80% by weight moisture, with the moisture contentpreferably being controlled from about 49% to 53% by weight of the meatemulsion, I.e., the meat materials and additives. The exactconcentration of water in the emulsion will, of course, depend on theamount of protein and fat in the emulsion.

The meat mix selected for use is passed through a grinder to reduce themeat material into pieces of substantially uniform size. Generally it ispreferred to pass the meat through a grinder equipped with a 1 cm orsmaller grinding plate. While satisfactory results may be obtained bygrinding the meat to a particle size larger than 1 cm, the use of suchlarger meat particles is generally not preferred. If the meat materialsto be used are in a frozen condition, they must first be pre-broken orcut into pieces to reduce the size of the pieces going into the grinder.While the size of the pieces will depend on the size of the meat grinderintake, normally the frozen meat material is cut into pieces about 10 cmsquare.

After grinding, the mix of meat particles is conveyed to a mixing tankin which the meat is mixed until uniform. It preferably is heated to atemperature of from about 1° C. to about 7° C., such as by hot waterjacketing, steam injection, and the like to facilitate pumping of themeat mix. The uniform mix of ground meat particles is then comminutedunder conditions that cause the meat material to emulsify and form ameat emulsion, in which the protein and water of the meat mixture form amatrix that encapsulates the fat globules. The meat material may beemulsified by any conventional procedure and equipment commonly used inmeat emulsification, such as by using a mixer, blender, grinder, silentcutter chopper, emulsion mill and the like, which is capable of breakingup and dispersing the fat as globules in the protein slurry to form anemulsion.

Typically the temperature of the meat emulsion increases during theemulsification process. This heating of the meat emulsion is notobjectionable as long as the temperature does not increase to the pointthat protein denaturation begins to occur at an undesirable rate at thisstage of the process. The temperature of the meat mixture duringemulsification should be maintained below about 49° C. to minimizeprotein denaturing at this stage of the process. According to apreferred embodiment of the disclosure, the meat material is passedthrough an emulsion mill to emulsify the meat material with the emulsionbeing heated to a temperature from about 10° C. to about 49° C.,preferably from about 21° C. to about 38° C.

The additives to be incorporated in the meat emulsion, including dryproteinaceous material (if used), may be added to the meat mix prior toemulsification. Alternatively, it is frequently preferable toincorporate the additives, particularly the dry proteinaceous material,in the meat mix after emulsification of the meat. Since the addition ofthe dry proteinaceous material increases the viscosity of the emulsion,better emulsification is obtained when the meat mix is emulsified beforethe addition of the dry proteinaceous material, which results in theformation of a viscous meat “dough.”

This meat emulsion dough can be comminuted in turn, so as to increasethe fineness of the emulsion and is rapidly heated to a temperatureabove the boiling point of water. At this temperature, the coagulationof protein in the emulsion proceeds so rapidly that the emulsion is setand a firm emulsion product formed within a very short period, e.g., 20seconds or less.

It has been found that rapidly heating the viscous meat emulsion to atemperature above the boiling point of water—generally from about 120°C. to about 163° C., and preferably from about 140° C. to about 154° C.—will result in the protein in the emulsion coagulating to set theemulsion and form a firm emulsion product within about 5 minutes andtypically from a few seconds to about 3 minutes after heating. At thisstage in the process, the emulsion is under a pressure of approximately100 to about 500 psi and preferably 200 to 350 psi. The hightemperature, along with increased pressures will provide fiberdefinition to the product. It has been surprisingly found that thehigher the product temperature and pressure the better the fiberdevelopment. By this is meant linear alignment with smaller, finer, longfibers.

Preferably, the emulsion is processed in equipment wherein the emulsionis heated to such elevated temperatures while it is being comminutedsuch as by mechanical heating and/or steam injection. According to apreferred embodiment, the viscous meat emulsion, which is at atemperature of from about 30° C. to about 40° C., is pumped through anemulsion mill in which the meat emulsion is subjected to shearing toincrease the fineness of the emulsion and almost simultaneously heat theemulsion to from about 120° C. to about 163° C., preferably 140° C. toabout 154° C., through rapid mechanical heating and/or steam injection.Thus, the emulsion preferably is heated to such elevated temperatures ina period of less than about 60 seconds.

When the emulsion has been heated to such an elevated temperature inthis manner, further significant shearing and cutting of the emulsionshould be avoided. Control of the emulsion temperature within thedesired range can be effected by adjusting such factors as the feed rateinto the emulsion mill, the rotational speed of the emulsion mill andthe like, and can readily be determined by skilled artisans.

The hot meat emulsion, which is at a temperature above the boiling pointof water and preferably in the range of from about 120° C. to about 163°C., preferably about 140° C. to about 154° C., is transferred with apositive displacement pump, e.g., a gear or lobe pump, to a heatexchanger in an embodiment of the invention. The product is pumped athigh pressures of 80 psi to about 1500 psi, preferably about 150 psi toabout 450 psi, and most preferably 200 psi to about 350 psi into theheat exchanger.

At such high pressures, the process operates at or close to theemulsifier upper design limit pressure. For this reason, preferably apositive displacement pump (pressure limit of 1500 to beyond 2500 psi.)is close-coupled directly after the emulsifier. This allows the use ofthe emulsifier to develop the high temperature without the highpressure. The pressure will be developed after the positive displacementpump. This thereby reduces the pressures in the emulsifier housing to 60to 100 psi.

The emulsion is retained in the heat exchanger at a pressure above thevapor pressure of the emulsion until the protein in the meat emulsionhas coagulated sufficiently to set the emulsion and form a firm emulsionproduct, which retains its shape and structure when discharged from theheat exchanger. At such elevated temperature, protein coagulationproceeds at a very rapid rate.

While the time required for the hot emulsion to set sufficiently to forma firm product will depend on a number of factors, such as thetemperature to which the emulsion is heated and the amount and type ofprotein in the emulsion, a residence time of between a few seconds toabout 3 minutes, and usually from about 1 to about 1.5 minutes, in theheat exchanger is generally sufficient for the protein to coagulatesufficiently and form a firm emulsion product which will retain itsshape, integrity, and physical characteristics. The residence time inthe heat exchanger can be controlled by adjusting the flow rate of theemulsion to the heat exchanger and/or by adjusting the length of theheat exchanger.

The structure and design of the heat exchanger in embodiments of theinvention helps to create the fiber structure of the product. Inaddition, the flow rate and differing pressures on the product helpcreate the fiber structure. Preferably the heat exchanger is cooled.This allows the product to be cooled as it is forced through the heatexchanger.

The heat exchanger in embodiments of the invention comprises preferreddesigns that facilitate efficient cooling or heating to the center ofthe product. The cooling increases process stability and, similar to areduction in cross-sectional area, can enhance fiber definition andalignment by causing variations in the product viscosity and flow rate.The set meat emulsion pieces discharged from the heat exchanger are inthe form of long strips of products having a temperature of about 65° C.to 100° C., and a moisture content of about 47% to 60%, with the piecesvarying in size. Upon discharge from the heat exchanger, the pieces arerapidly cooled by evaporating cooling to a temperature in the range of60° C. to 93° C. If desired, suitable cutting means, such as a rotarycut-off knife, a water jet knife, a knife grid, or the like may bemounted at the discharge end of the heat exchanger to cut the productinto pieces of a desired size, e.g., from about 150 mm to about 350 mm.If desired, the product may be cut down the center to allow the productto cool more rapidly. The meat emulsion chunks thus formed haveexcellent integrity and strength and will retain their shape and fibercharacteristics when subjected to commercial canning and retortingprocedures such as those required in the production of canned foodshaving a high moisture content.

To enhance the fibrous image of the product, a set of compression rolls,which consists of two long lightly-textured cylinders (rolls) that spinat similar speeds, can be used prior to final product resizing ordicing. Product that is discharged from the heat exchanger is droppedinto a narrow adjustable opening between the spinning cylinders, whichopen up, or partially separate or tear the fibers. It has been foundthat this incomplete form of shredding functions to emphasize the linearfibers.

The meat emulsion pieces discharged from the heat exchanger may be dicedand conveyed to a dryer to remove a large portion of the moisturetherefrom, and the dried product collected and stored. Moisturereduction may also be accomplished by exposing the pieces to dry heat,so that the resultant product pieces, although displaying fibers, have agenerally kibble-like appearance. The dry heat may be provided byroasting, baking, grilling or frying the body. Preferably the body isflash fried. The duration would typically be less than one minute andpreferably in the range from 15 to 35 seconds when the oil is in thetemperature range from 150° C. to 200° C.

Alternatively, in producing a “wet” product, the meat emulsion piecesmay be conveyed from the heat exchanger directly to a canning operationin which chunks are filled into cans together with other ingredients(e.g., sauce, gravy, and the like) and the cans retorted. In eithersituation, the product can be resized if desired.

By way of example, in the production of a canned pet food product, asuitable gravy may be prepared by heating a mixture of water, starch,and condiments. The meat emulsion chunks and gravy are filled into cansin the desired proportions. Then, the cans are vacuum sealed and areretorted under time-temperature conditions sufficient to effectcommercial sterilization. Conventional retorting procedures may be used.Typically, a retorting temperature of about 118° C. to 121° C. forapproximately 40 to 90 minutes is satisfactory in producing acommercially sterile product.

It should be understood that various changes and modifications to thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present invention andwithout diminishing its intended advantages. It is therefore intendedthat such changes and modifications be covered by the appended claims.

1. A device comprising: a first plate; a second plate attached to thefirst plate; a first spacer and a second spacer arranged between thefirst plate and the second plate, wherein the first plate, the secondplate, the first spacer and the second spacer define a first passage fora first product to pass through the device; a third plate attached tothe second plate, at least one of the first plate, the second plate orthe third plate comprising energy exchanging capabilities; a thirdspacer and a fourth spacer arranged between the second plate and thethird plate, wherein the second plate, the third plate, the third spacerand the fourth spacer define a second passage for a second product topass through the device; a first bracket comprising a first leg, asecond leg, and a bridging portion extending from the first leg of thefirst bracket to the second leg of the first bracket; a second bracketcomprising a first leg, a second leg, and a bridging portion extendingfrom the first leg of the second bracket to the second leg of the secondbracket, wherein the first leg of the first bracket is connected to thefirst leg of the second bracket, and the second leg of the first bracketis connected to the second leg of the second bracket; and an end platecomprising first and second product inlets and connected to the bridgingportion of the first bracket and the bridging portion of the secondbracket.
 2. The device of claim 1 wherein at least one of the secondplate or the third plate comprises a passage through a portion of the atleast one of the second plate or the third plate.
 3. The device of claim1 wherein the passage comprises a fluid that cools or heats thetemperature controlled zone of the device.
 4. The device of claim 1,wherein the first plate and the second plate define a plurality oftemperature controlled zones.
 5. The device of claim 4 wherein at leastone of the first plate or the second plate comprises a plurality ofseparate passages through individual portions of the at least one of thefirst plate or the second plate.
 6. The device of claim 5 wherein thepassages comprise a fluid that cools or heats the temperature controlledzones of the device.
 7. The device of claim 1 wherein the second plateand the third plate define a plurality of temperature controlled zones.8. The device of claim 7 wherein at least one of the second plate or thethird plate comprises a plurality of separate passages throughindividual portions of the at least one of the second plate or the thirdplate.
 9. The device of claim 8 wherein the passages comprise a fluidthat cools or heats the temperature controlled zones of the device. 10.The device of claim 1 wherein the first plate and the second plate aresealed along the first spacer and the second spacer to withstandinternal pressures in the passage from about 50 to about 1500 psi. 11.The device of claim 1 wherein the second plate and the third plate aresealed along the third spacer and the fourth spacer to withstandinternal pressures in the passage from about 50 to about 1500 psi. 12.The device of claim 1 wherein the first plate, the second plate and thethird plate are attached together by at least one of a bolt, a screw ora clamp.
 13. The device of claim 1 comprising an inlet manifold attachedto an end of the device, the inlet manifold defining an inlet passagethat divides into a first outlet passage and a second outlet passage,the first outlet passage leading into the first passage of the deviceand the second outlet passage leading into the second passage of thedevice.
 14. A method for making a food product, the method comprising:introducing a meat emulsion into the device of claim 1; and subjectingthe meat emulsion to a pressure of 100 psi to 500 psi in the device. 15.A heat exchanger comprising: a first plate; a second plate attached tothe first plate; a first spacer and a second spacer arranged between thefirst plate and the second plate, wherein the first plate, the secondplate, the first spacer and the second spacer define a first passage fora first product to pass through the device; a third plate attached tothe second plate, at least one of the first plate, the second plate orthe third plate comprising energy exchanging capabilities; and a thirdspacer and a fourth spacer arranged between the second plate and thethird plate, wherein the second plate, the third plate, the third spacerand the fourth spacer define a second passage for a second product topass through the device, a first bracket comprising a first leg, asecond leg, and a bridging portion extending from the first leg of thefirst bracket to the second leg of the first bracket; a second bracketcomprising a first leg, a second leg, and a bridging portion extendingfrom the first leg of the second bracket to the second leg of the secondbracket, wherein the first leg of the first bracket is connected to thefirst leg of the second bracket, and the second leg of the first bracketis connected to the second leg of the second bracket; and an end platecomprising first and second product inlets and connected to the bridgingportion of the first bracket and the bridging portion of the secondbracket.
 16. A method for making a food product, the method comprising:introducing a meat emulsion into the heat exchanger of claim 17; andsubjecting the meat emulsion to a pressure of 100 psi to 500 psi in theheat exchanger.